People go crazy over this dessert every time I make it and everyone wants the recipe. It should be assembled on the same day it is to be served and as close to serving time as possible. The next day it turns to mush.

¾ cup sugar

½ cup flour

Dash salt

5 beaten egg yolks

2 cups scalded nondairy creamer

1 tablespoon margarine

1 ½ teaspoons vanilla

1 whole angel food or sponge cake

1 large package frozen strawberries in sugar, thawed

1 package frozen blueberries or raspberries

2 bananas, sliced thinly

1 cup walnut pieces

2 cups pareve whip, beaten to stiff peaks

For Custard: In the top of a double boiler, stir together sugar, flour, salt and beaten egg yolks. Beating constantly to keep mixture smooth, very gradually pour in the scalded nondairy creamer, making sure to incorporate each addition before adding the next. (This is important in order to avoid lumpy custard).

Pour hot water into the bottom part of the double boiler, making sure that the water will not touch the top pot with the egg mixture. Bring water to a boil, then reduce heat to simmer gently. Put the top pan of the double boiler in place over the simmering water. Stir mixture vigorously and continuously with a wire whisk until it boils and thickens. Immediately remove the top pot from the boiler and stir in vanilla and margarine. Allow to cool thoroughly before using. (Can be made a day or 2 in advance and stored in the fridge).

Slice cake horizontally into 1 inch layers. Press into the bottom of a glass trifle bowl so that the entire bottom is covered with a 1 inch layer of cake. It’s fine to cut the cake up into whatever shape is needed in order to do this. Spoon 1/3 of the custard over the cake layer then top with 1/3 of the berries, banana slices and walnuts. Repeat layers until contents come to just below the rim of the trifle bowl (leave ¼ inch at the top). 

Just before serving, spoon whipping cream over the entire trifle. If you like, you can decorate the top with whole strawberries or walnut pieces.

Other nuts and fruits can be used in place of the ones above, but don’t leave off the strawberries in sugar syrup.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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